Sunday, September 16, 2012

Sweet Cider Vinegar Mustard Dip

Celebrating Oktoberfest or hosting the game this week? Want a dip that's not dairy based? Here's a great dip that's as good with pretzels as it is with sausage and cheese! Tangy and sweet with some mustardy heat... And it takes about 8 minutes to whip up. This might just become one of your signature party dishes!
My son is crazy about this dip, 
he says there's a popular sandwich shop in Philly that 
uses something very similar on sandwiches.

Sweet Cider Vinegar Mustard Dip-from Sweet Pea
1/2 C sugar
1/4 C dry mustard powder
pinch of salt
1 egg
1/3 C cider vinegar
  1. Put everything into a blender or food processor (I used my 3 cup KA Chopper). Blend for a few seconds, scrape down sides and mix again.
  2. Pour into pot/8" skillet a cook over medium heat, stirring constantly, for about 5 minutes, until it thickens up a bit.
  3. Cool completely, it will thicken more once it cools. 
  4. Serve with pretzels, sausage, kielbasa, Little Smokies, chicken nuggets, cubed cheese, ham-anything that sounds good with mustard!
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